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4 Responses to “Tunisian Sweet Potato Stew”

This is our favorite recipe so far from the Starch Solution book. Recently, I have been using powdered PB2 instead of peanut butter. I agree it needs a little sweetness and salt (particularly if using the PB2). I increase the spices to our taste. It freezes very well. I often double the recipe. Leftovers make a fabulous pureed soup as well (very elegant and you’d swear it had cream in it…so rich). I like it with frozen Italian style green beans even better than with “stringbeans”

I just made this today, absolutely delicious. I had this once in a North African restaurant and remembered loving it.

I added sugar and salt to bring out a little more flavor. I also added this new spice (Moroccan Seasoning by McCormick’s) I purchased. In fact, I highly recommend having this around. You can use it for most Middle Eastern or Indian dishes, it is just fantastic. It has all the spices in the recipe, plus turmeric, paprika and cardamom!

I make this all the time (fortunate enough to attend the 10-day McDougall program). But I put all the ingredients in my crockpot and add some frozen spinach and let it cook until the potatoes are done as well as letting it get thick. Makes the kitchen smell really good too!!!

I’ve had an air fryer for well over a year and even started a Facebook group, FatFree Vegan Air Fryers, to share cooking ideas. I’ve posted several air fryer recipes, but I’ve never taken the opportunity to write about the air fryer in depth, to review the different air fryers, describe how they work, give... […]

It’s a lovely almost Spring day here today at the coast. The dogs and I spent some time out in front of our house. I pulled out dead crocosmia leaves and clipped alder shoots; they took a nap in the sun. After a while I joined them, sitting down on a log that marks the […]